Restaurant Staff Training
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  • 1. Restaurant Staff Training
  • 2.
    • Restaurant often employ teenagers and young adults, many of them working part time and on their first job.
    • Most do not expect to make a career in the restaurant field.
    • Wages are low and employee turnover high.
  • 3. Orientation
    • Experience has shown that the most practical and immediately beneficial way of training restaurant employees is the time-tested hands-on method.
    • This method prompts immediate rewards and shows where further instruction is needed.
  • 4. Orientation
    • A well planned orientation program helps new employees become acquainted with the restaurant and feel a part of it.
    • Goals for an orientation [program:
    • To explain the company history, mission, philosophy and objectives.
    • To make the employees feel welcome.
    • To let the employees know why they are selected.
  • 5. Orientation
    • To ensure that employees know what to do and who to ask when unsure.
    • To explain and show what is expected of employees.
    • To have employees explain and then demonstrate each task so that supervisor can be sure they understand their full job.
    • To explain the various programs and social activities available and familiarization.
  • 6. Methods for training employees
    • Behavior Modeling
    • Learner-Controlled Instruction
    • The manager as coach
    • Leadership
    • Better Management Behavior
    • Characteristics of effective Managers
  • 7.
    • Behavior modeling assumes that employees will copy supervisors’ attitude and job performance.
    • Learner controlled instruction provides learning material that can be studied and learned by individuals at their own pace.
    • The manager as coach model views restaurant managers as coach, they are engaged in informal training-showing, telling, correcting, praising and providing directions